Crepes are delicious for breakfast, lunch, and dinner. Sweet crepes are delicious, but savory crepes are a nice change. Read on for a yummy and easy savory apple crepe recipe. Take a trip apple picking and then make these crepes for dinner!
[Editor’s Note: Want to easily make your very own crepes at home? Click here to buy your own crepe maker!]
Savory Crepe Ingredients
- 1 ½ cups whole wheat pastry flour
- ½ teaspoon salt
- 5 eggs, beaten
- 1 ⅔ milk
- 1 tablespoon olive oil
- 1 tablespoon finely chopped fresh herbs (flat leaf parsley or chives, optional)
- 2 apples, cored and cut into thin slices (bosc pears would also be delicious)
- 4 scallions, thinly sliced
- 5 ounces baby spinach
- sharp cheddar cheese, thinly sliced
Savory Crepe Directions
- In a medium mixing bowl, whisk together the salt, flour and eggs.
- Gently add the milk and whisk until smooth. (This can also be done in the blender; simply blend on high for 30 seconds to combine). Stir in chopped herbs, if desired. Set the batter aside in the fridge for 20 minutes. (This step lets the batter rest; the crepes will be thinner as desired after they sit in the fridge).
- Meanwhile, pre-heat oven to warming setting (200 degrees).
- Meanwhile, heat olive oil in a large skillet. Sauté the apples until soft, about 3 minutes. Set aside.
- Place a small (8-inch) nonstick skillet over medium heat. Spray with non-stick cooking spray or lightly brush with olive oil to prevent sticking. Add a scant 1/4 cup batter to the pan and swirl until the bottom is fully coated.
- Cook for 30 seconds, then slide your spatula along the edges to loosen the crepe. Cook for 30 seconds more, then flip the crepe. Cook another 30 seconds on the second side, then layer two apple slices and 2 slices of cheddar on one side of the crepe. Fold over and heat through for another minute.
- Slide the filled crepe onto a baking sheet. (Crepes can be set in the oven on the warming setting until ready to serve.)
- Repeat with the remaining crepes.
About Loni & Leah:
Click here for more recipes by Loni and Leah!
Loni has a culinary certificate from the Cambridge School of Culinary Arts, as well as a B.S. in Nutrition from Boston University. When she isn’t cooking with Leah, she is changing the lives of young cooks at Future Chefs and Beaver Country Day Camp.
Leah is a graduate student of Boston University, working on her M.S. in Dietetics with the Dietetic Internship. In addition to training for the Boston Marathon, she is also teaching fitness classes at the Cambridge Athletic Club.
How did Loni and Leah meet? Loni and Leah volunteered together in a six-week Cooking Matters class. They connected right away over delicious food and pink wine. They currently teach a series of healthy cooking classes at the Boston Center for Adult Education, which have been featured in the Boston Globe’s “Weekend to Do List.” You can find their recipes on the Boston Center for Adult Education’s blog and in the American Dietetic Association’s Eat Right Newsletter.
Want more in Cambridge? You can catch us at the Boston Center for Adult Education all year long!
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